Egg Balls

Oxmoor House
about 1 1/2 dozen


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4 hard-cooked egg yolks
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg white
2 tablespoons all-purpose flour
2 tablespoons butter or margarine


Press egg yolks through a sieve into a small mixing bowl; add salt, pepper, and egg white, stirring well. Shape mixture into 3/4-inch balls; roll in flour.

Melt butter in a small skillet over medium heat. Sauté a few balls at a time until lightly browned. Add to hot broths or consommés just before serving.

Created date

February 2010